Carrot and Quinoa Salad

I found this recipe in a U.K. magazine and adapted it (of course). Quinoa is such a marvellous base for so many different variations.

Cook quinoa as packet instructions. Allow to cool. (1/2 cup of red quinoa and 1/2 cup of white quinoa to 2 cups of water)

Peel and grate 3 large carrots. add to quinoa, diced cucumber, a few sliced cherry tomatoes,  coriander leaves and 1/2 tsp of cumin. sprinkle over heavensent gourmet oranges and lemons vinaigrette .

I added a bit more squeezed orange juice and salt and pepper.

Serve with chicken breasts sliced in the middle and filled with pesto and spread cream cheese over the breasts and wrap bacon around each piece of chicken. bake covered in tinfoil for 30 minutes approx. (till tender)

This is nice with pita bread and hummus.